Our producers
Let the grower be the chef, and stay out of the way.
Producer first
a kitchen that buys from named farms, boats and orchards, and cooks what they send
We do not cook recipes. We cook growers, fishers and the morning they had. The plate is finished when the ingredient sounds like itself.
Table by Bruno Verjus reads less like a menu and more like a register of the people who grow, fish and graze for it. The day opens at the market and in the hands of the growers who feed this kitchen, and what they bring decides everything that follows. A tomato is named for the gardener who raised it. An oyster keeps the cold of the bay it came from. The fire is kept low and the seasoning kept short, because a great ingredient has already said most of what there is to say. Around one open kitchen in the twelfth arrondissement, the room is built so that the produce, and the producer behind it, stay the loudest voice at the table.
The day begins at the market, in the hands of the growers.
01
The grower is the chef
We buy from named farms, boats and orchards, and let what they send decide the day's cooking before we do.
02
Short hands, long listening
Heat, salt and time are most of our seasoning. We add little, so the ingredient keeps the last word.
03
Read aloud at the table
Every course names the person who grew or caught it. The producer is honoured before the dish is served.
Bruno Verjus came to the stove late, after years of writing about the people who grow and gather food.
That habit never left the kitchen. He calls his suppliers before he calls a dish a dish, and builds the day around what the soil and the sea agreed to give. His cooking adds heat, salt and time, and almost nothing else, so that a carrot tastes of the gardener who pulled it and a langoustine tastes of the boat. The ambition is quiet and stubborn: let the producer be the chef, and stay out of the way.
Bruno Verjus
Chef and FounderA slow turn toward the people who grow the food.
2013
The corner room opens in the twelfth arrondissement, built around one open kitchen and a register of growers.
2016
Direct buying replaces the wholesaler entirely. The kitchen now sources from named farms, boats and orchards.
2019
The cellar turns fully toward grower made wine, cider and verjus from small family parcels.
Today
The table is counted among the most singular in Paris, and still reads the menu off the morning market.
The few hands who carry the produce to your table.
Theo Mercier
Head SommelierSalome Nguyen
Pastry and FruitCome taste the growers' work, while it is at its best.